PRESERVING EGGS IN SALT RECIPES

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SALT CURED EGG YOLKS - PRACTICAL SELF RELIANCE



Salt Cured Egg Yolks - Practical Self Reliance image

Salt cured egg yolks are easy to make at home, and they're a flavorful topping for both savory and sweet dishes.

Provided by Ashley Adamant

Total Time 0S

Prep Time 0S

Cook Time 0S

Yield 12

Number Of Ingredients 3

egg yolks
salt, kosher or canning
cheesecloth

Steps:

  • Place a 1/2 inch thick layer of salt in the bottom of a non-reactive container such as a glass baking pan or Tupperware.
  • Use the back of a spoon to create divots for each egg yolk. They can be relatively close together, but the egg yolks should be at least 1/4 inch apart at the sides.
  • Separate eggs, being careful not to puncture the yolk. Remove as much egg white as possible and place the yolks in the divots.
  • Cover the eggs completely with salt so that you can no longer see any yellow.
  • Place the salt covered yolks in the refrigerator to cure for 1 week.
  • Remove the yolks, dust off the salt and wrap the yolks in cheesecloth.
  • Hang the yolks to dry, in the refrigerator or in a cool dark place (under 50 degrees). Dry for 7 to 10 days.
  • Once the yolks are firm and easy to grate, store them tightly covered in the refrigerator.

CURED EGG YOLKS RECIPE | BON APPÉTIT



Cured Egg Yolks Recipe | Bon Appétit image

Have yolks left from a recipe? Get curing. Don’t want to wait? Cure the yolks and freeze the whites in ice cube trays.

Provided by Christopher Kostow, Restaurant at Meadowood, St. Helena

Yield Makes 4 Servings

Number Of Ingredients 4

1¾ cups kosher salt
1¼ cups sugar
4 large egg yolks
Nonstick vegetable oil spray

Steps:

  • Whisk salt and sugar in a medium bowl to combine. Evenly spread out half of salt mixture in an 8x8" glass baking dish. Using the back of a tablespoon, create 4 depressions in salt mixture, spacing evenly. Carefully place an egg yolk in each depression. Gently sprinkle remaining salt mixture over yolks and tightly wrap dish with plastic. Chill 4 days.
  • Preheat oven to 150°. Brush salt mixture off each yolk, then carefully rinse under cold water to remove any remaining salt (yolks will be semi-firm, bright, and translucent). Gently pat dry with paper towels.
  • Generously coat a wire rack set inside a rimmed baking sheet with nonstick spray; place yolks on rack. Dry out in oven until opaque and texture is like a firm Gruyère cheese, 1½–2 hours. Let cool. (Alternatively, if your oven doesn’t go that low, you can dry out eggs in an unheated oven for 2 days.)
  • Finely grate cured egg yolks over soups, pastas, or salads as you would a hard cheese.
  • Do Ahead: Yolks can be cured 1 month ahead. Place in an airtight container and chill.

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7 WAYS TO PRESERVE FRESH EGGS - VINTAGE RECIPES AND COOKERY
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You're not using my recipe, are you? The ratio of water and salt I used in this recipe, water: salt = 4:1 with brining days around 35 to 40 days. If you use higher ratio, the days of brining would be different. I suggest you to brine your eggs with another new batch of salt wate.
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